Frozen vegetable stir-fry with eggs
A bag of frozen stir-fry vegetables, soft scrambled eggs and a glossy garlic ginger sauce over rice, dinner from the freezer in 30 minutes.
- 30 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $3.47 a serving
- 820 calories
- Vegetarian
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- 1 tbsp hoisin sauce
- 4 large eggs
- 1 lb frozen stir-fry vegetables
- 1 cup frozen shelled edamame
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 2 green onions, sliced
From your pantry
- 1½ cups water
- ½ tsp salt, divided
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp cornstarch
- 3 tbsp water
- 2 tbsp vegetable oil, divided
Each serving has about 820 calories, 34 g protein, 104 g carbs and 30 g fat, and costs about $3.47 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice and bring it with 1½ cups water and ¼ teaspoon salt in a .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, turn to low and cook 15 minutes.
Low heatTimer: 15 min
Stir the soy sauce, hoisin, brown sugar, cornstarch and 3 tablespoons water together in a cup. Beat the eggs with the rest of the salt.
Heat 1 tablespoon oil in a large over medium-high heat. Scramble the eggs into big soft curds until no runny egg is left, about 1 minute, and slide them onto a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Add the rest of the oil, turn the heat to high and add the vegetables and edamame straight from the bags. until hot and any water has cooked off, 5 to 6 minutes.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
High heatTimer: 6 min
Dolly’s tip: Don’t thaw them first. Frozen vegetables go straight into a hot pan and stay crisp; thawed ones go limp.Add the garlic and ginger for 30 seconds. Stir the sauce, pour it in and until glossy, about 1 minute.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heat
Tip the eggs back in, with sesame oil and with the green onions. Serve over the rice.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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